Vegetable Ceviche

vegetable ceviche
Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
10

Sweet and crunchy vegetables are tossed with the enhancing ingredients - cilantro, lemon, garlic, and onion - which give ceviche its pleasing gusto.

Ingredients

2 ears fresh corn, shucked
3 oz. new potatoes, parboiled and finely diced
1 bunch scallions, sliced
3 fresh asparagus spears, trimmed and finely diced
1⁄4 cup green beans, each sliced into 8 pieces
1 bell pepper, seeded and finely diced
2 Roma tomatoes, peeled, seeded, and finely diced
2 shallots, finely diced
3 tbsp. fruity olive oil
1 tsp. roasted garlic
2 tbsp. fresh lemon juice
1⁄2 tbsp. salt
1⁄4 tsp. black pepper
1 tbsp. chopped cilantro
2 corn husks, for garnish
Cooked corn on the cob, cut into 10 slices, for garnish
Cilantro sprigs, for garnish
 

Steps

1. Cook corn and remove kernels into large bowl. Add potatoes, scallions, asparagus, green beans, bell pepper, and tomatoes; toss to combine.

2. Sauté shallots in 1 tbsp. oil 1 min; add to corn mixture. Stir in roasted garlic, remaining oil, lemon juice, salt, black pepper, and cilantro; chill 1 hr.

3. Arrange corn husks on plates; mold corn mixture on top. Garnish with corn cob slices and cilantro sprigs.
 

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources